Ingredients:
1 pound cubed extra lean stew beef
1/2 cup diced onion
1 clove garlic (I use the minced garlic in the jar)
1 10.5 oz can condensed beef broth plus 1 can water
1 Tbsp sugar
2 tsp oregano
4 Tbsp cumin (I double checked this with Marsha–yes, she uses that much. I only had 1 Tbsp in my house, and it was still good.)
2 tsp chili
1 tsp paprika
2 bay leaves (I did not have these–left them out.)
1 can diced cooked tomatoes
1 can black beans, rinsed
Directions: Brown beef cubes on all sides (I used spray oil for this). Add onions and cook for 3-4 minutes more. Stir in everything else, EXCEPT BEANS, and simmer until beef is very tender and breaking apart–usually 1.5 hours. (I simmered for 1 1/2 hours with the lid on, and then removed the lid and simmered for another 20-30 minutes to reduce the liquid.) Rinse beans thoroughly, and then add beans to chili and simmer 20 minutes more.
This is better made a day or two ahead. 6 servings, approximately 200 calories each.